Articles
NEW APPROACHES FOR THE CONTROL OF POSTHARVEST DISEASES OF MANGO FRUITS
Article number
645_9
Pages
129 – 136
Language
English
Abstract
Mangos are usually attacked after harvest by several pathogens and several preharvest and postharvest treatments are applied to prolong the postharvest life of the fruit.
However the limitations imposed on fungicide use at local and international markets and the demand for alternative postharvest disease management practices has resulted in the search for new approaches for disease control.
As a result a new postharvest treatment Hot Water Brushing (HWB) that combines a 15 – 20 s combined hot water spray and fruit brushing was developed by Prusky and co-workers to reduce the incidence of postharvest pathogens and improve mango fruit keeping quality.
This technology has enabled to reduce the concentrations of the applied fungicides and the inclusion of new fungicides with reduced toxicity and reduced residues with minimal consumer and environmental risks.
However several countries are limiting even further the use of postharvest fungicides.
To overcome these limitations new friendly compounds that control fungi infection have been developed.
The mode of action of these new compounds is based on the capability to neutralize changes in pH induced by several postharvest pathogens.
The new generation of compounds could reduce current fungicide residues and prevent consumer and environmental risks.
However the limitations imposed on fungicide use at local and international markets and the demand for alternative postharvest disease management practices has resulted in the search for new approaches for disease control.
As a result a new postharvest treatment Hot Water Brushing (HWB) that combines a 15 – 20 s combined hot water spray and fruit brushing was developed by Prusky and co-workers to reduce the incidence of postharvest pathogens and improve mango fruit keeping quality.
This technology has enabled to reduce the concentrations of the applied fungicides and the inclusion of new fungicides with reduced toxicity and reduced residues with minimal consumer and environmental risks.
However several countries are limiting even further the use of postharvest fungicides.
To overcome these limitations new friendly compounds that control fungi infection have been developed.
The mode of action of these new compounds is based on the capability to neutralize changes in pH induced by several postharvest pathogens.
The new generation of compounds could reduce current fungicide residues and prevent consumer and environmental risks.
Publication
Authors
D. Prusky, L. Ilag, M. Ackerman, I. Kobiler, Y. Fuchs
Keywords
quiescent infections, decay control, pH regulation of virulence, biological control
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